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- Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the cauliflower florets with olive oil, smoked paprika, salt, and pepper. Spread the cauliflower evenly on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until the cauliflower is golden and crispy at the edges.
- Make the Dukkah:
In a dry skillet over medium heat, toast the macadamia nuts, sesame seeds, cumin seeds, coriander seeds, and fennel seeds until fragrant, about 2-3 minutes. Be careful not to burn the spices. Once toasted, transfer everything into a food processor or mortar and pestle and pulse to break the ingredients into a coarse mixture. Stir in the dried mint and lemon zest. - Assemble the Dish:
Once the cauliflower is roasted, remove it from the oven. Sprinkle the freshly made dukkah generously over the cauliflower. You can also drizzle a little honey or squeeze fresh lemon juice over the top for an extra burst of flavor. - Garnish and Serve:
Top with freshly chopped parsley and serve hot as a side dish or light main.
This Australian-inspired cauliflower recipe brings bold flavors and a unique texture to a simple vegetable, transforming it into something you’ve likely never tasted before! Enjoy the crispy cauliflower with the rich and aromatic dukkah.
